Dark Chocolate Almond Butter

if i haven't hit the millionth reason as to why you should have a Vitamix, please let this be it.

amazing on apples, toast, or just on your spoon. :)

Ingredients:

2 cups raw, unsalted sliced almonds

1 teaspoon sea salt (I only used a pinch, so start small and gradually increase to taste.)

1/2 teaspoon maple syrup or honey

1/3 cup finely chopped dark chocolate (I finely chopped dark chocolate chips.)

DIRECTIONS:

1. Preheat the oven to 350 degrees.

2. Spread out the almonds in a single layer on a baking sheet.  Toast in the oven until LIGHT brown, about 15 minutes, shaking the sheet every 5.  Let cool.

3. Add the almonds to a food processor (or Vitamix!) and process for a few minutes (up to five), scraping down the sides as needed.  (The almonds should begin to clump together.)  Continue to process for another couple of minutes and add the honey (or syrup) and pinch of salt, and process until combined.  Add the chocolate (in two batches if needed), processing until smooth.  Transfer to a sealed container and store at room temperature or in the refrigerator.

*Recipe from Haylie Duff's show, "Real Girl's Kitchen"

Easy Tomato Sauce

Ingredients:

• 1 tablespoon olive oil
• 1/2 onion, diced
• 1/2 teaspoon salt
• 1 clove garlic, chopped
• 1/2 teaspoon italian herbs
• 1 15 oz can tomato sauce
• 1 teaspoon sugar, honey or agave nectar

Directions:

1. 1. Heat the olive oil in a saucepan over medium heat and saute the onions and salt for 5 minutes.
2. 2. Add the garlic and italian herbs and continue to cook for 1 minute.
3. 3. Add the tomatoes and agave and cook for 5-10 minutes or until slightly thickened.
4. 4. Serve.
5. (Makes 2 cups)

*www.weelicious.com

How To: Microwave Caramel Sauce

super yummy and easy!  

Ingredients:

• 1 cup granulated sugar
• 2 Tbsp. light corn syrup
• 2 Tbsp. water
• 1/4 tsp. lemon juice
• 1/2 cup heavy cream, heated
• 1/2 tsp. vanilla extract
• 1 Tbsp. butter, softened

Directions:

Whisk together the sugar, corn syrup, water, and lemon juice in a microwave-safe measuring cup or glass bowl until combined. (Seriously use glass.  I learned the hard way.)  Microwave on high for 5 to 8 minutes, until the mixture ever so slightly begins to turn a light golden color. Watch carefully—if you wait even a few seconds too long, it will turn too dark, and will thus overcook and turn slightly bitter.  

Carefully remove the measuring cup from the microwave and place it on a dry surface. Let it rest untouched for about 3-5 minutes, or until the mixture turns a deep amber color.  

Then add in about a tablespoon of the heated cream, and immediately whisk to combine. The caramel will bubble furiously, but whisking will keep it from overflowing. Continue adding the cream slowly in small increments until it is all whisked in. Then add in the vanilla and butter and whisk to combine. Serve immediately warm, or let it sit and come to room temperature to thicken slightly.

Store in a jar or sealed container and refrigerate for up to 2 weeks.

Visit here to see the transformation of colors and step-by-step process.

*www.gimmesomeoven.com

Michelle and Billy's Wedding Salad Dressing

Ingredients:

• 3 cloves garlic
• 1 Tbsp. Italian Seasoning
• 1/4 c. balsamic vinegar
• 1/8 c. dijon mustard

Directions:

Blend all ingredients together, then slowly add 3/4 c. of oil into the mixture while blending.  Add water to thin out if necessary.

(This dressing was used on a salad with ingredients including a spring lettuce mix, pecans, blue cheese, and apple slices, however it can be used on ANY salad.  Very, VERY good, but don't plan on giving many kisses after indulging...very garlicy!!  Yum!)

*Marriott Lincolnshire Hotel

Mixed Berry and Thyme Jam

Ingredients

• 1 pound medium strawberries, hulled and quartered (about 4 cups)
• 8 ounces blueberries (about 2 cups)
• 1 cup pure maple syrup
• 2 tablespoons fresh lemon juice (1/2 a large lemon)
• 2 tablespoons fresh orange juice
• 2 1/2 tablespoons chopped fresh thyme leaves

Directions

Place the berries in a medium saucepan. Using a potato masher, lightly mash the berries. Add the maple syrup, lemon juice, orange juice, and thyme. Bring the mixture to a simmer and cook, stirring occasionally, until thick, 50 to 55 minutes. Cool to room temperature, about 1 1/2 hours (the jam will continue to thicken as it cools). Refrigerate in an air-tight container for up to 1 month.

*www.foodnetwork.com (Giada DeLaurentiis)